Heat half the oil in a large, ovenproof casserole. Cook the meat in batches, season with salt and pepper and fry for a few minutes either side until browned then remove from the pan and keep warm.
Add the remaining oil to the pan along with the onion and cook for 2-3 minutes until soft. Stir in the garlic, ginger, cinnamon, ground cumin, ground coriander and smoked paprika, season with a little salt and pepper and cook the spices for a further 3 minutes.
Then add the tomato purée, harissa paste, honey, thyme, bay leaf, sumac, saffron, star anise, cinnamon stick and one handful coriander leaves and continue cooking on a low heat for a further minute.
Add the dates, tomatoes, preserved lemons and stock and bring to the boil. Put a lid on the casserole, put it in the preheated oven and cook for 2-2 ½ hours or until the boar is tender.
Then stir in the cherries, the remaining coriander and mint. Season to taste and thicken the sauce with a little cornflour if desired.
Serve with the pistachios and pomegranate seeds sprinkled over and drizzle with a little Greek yogurt if desired.